US6309688B1 - Dietetic maize tortilla - Google Patents
Dietetic maize tortilla Download PDFInfo
- Publication number
- US6309688B1 US6309688B1 US09/297,021 US29702199A US6309688B1 US 6309688 B1 US6309688 B1 US 6309688B1 US 29702199 A US29702199 A US 29702199A US 6309688 B1 US6309688 B1 US 6309688B1
- Authority
- US
- United States
- Prior art keywords
- tortilla
- corn
- maize
- pericarp
- dietetic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000012184 tortilla Nutrition 0.000 title claims abstract description 30
- 240000008042 Zea mays Species 0.000 title claims abstract description 26
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 26
- 235000005911 diet Nutrition 0.000 title claims abstract description 9
- 230000000378 dietary effect Effects 0.000 title claims abstract description 9
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title abstract 4
- 235000009973 maize Nutrition 0.000 title abstract 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 22
- 235000005822 corn Nutrition 0.000 claims abstract description 22
- 239000000835 fiber Substances 0.000 claims abstract description 12
- 235000014633 carbohydrates Nutrition 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 5
- 238000003801 milling Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 7
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 6
- 235000011941 Tilia x europaea Nutrition 0.000 description 6
- 239000004571 lime Substances 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- -1 cohesive gums Substances 0.000 description 2
- 238000009408 flooring Methods 0.000 description 2
- 238000001033 granulometry Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 101000596529 Mus musculus Neuronal vesicle trafficking-associated protein 2 Proteins 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
Definitions
- the ingredients have always been whole corn grain, water, lime and temperature, preserving the nutritive elements that the grain contains, just increased as regards the food value through calcium ion contained in the lime.
- the broken corn grain may be profitable, which has been considered as impossible to be subjected to nixtamalization by the milling and flooring industries until now, in addition to the fact of taking advantage of the corn pericarp or fiber, which are at present thrown away by such important industries, which constitutes a novel utilization of materials considered as useless in every process for obtaining tortilla, complemented at the same time, just with water, lime and temperature.
- the invention consists in a dietetic corn tort with the same protein content than the common one, having 50% less fat and being richer in fiber three more times, it does not contain sugars, it has a usual carbohydrate level of low calorie content by coming from fibrous tissue, it highly enhances digestion and is fat chelant to make easier the elimination thereof, it has greater digestibility, much better flavour, smell or odor, organoleptic characteristics, flexibility and higher breaking resistance or strength when covering wet meals, it is completely free of preserving materials, cohesive gums, carboxymethylcellulose or chemical products of any kind, being slightly darker than the common tortilla because of its high fiber content, it can be preserved twice as long as any other tortilla known until now, and those physicochemical characteristics defines it as a dietetic product.
- the process is based on reacting the ingredients by separate, first breaking and grinding the corn grain and separately grinding the corn pericarp or fiber to perform the nixtamalization, and then, taking into account their different reaction conditions, proportionally mixing them later, to obtain a homogeneous dough which will be used for manufacturing the tortilla.
- the particular nixtamalization reaction is carried out under conditions very different than the ones used up to now, this means that the corn is first broken and grounded to a constant granulometry with such a fineness that 75% thereof as minimum passes through a sieve of 0.250 mm mesh screen opening, US-NOM No. 24 M-60, placing it aftewards in a cylindrical apparatus with movable lid and bottom, provided with rotating blades at a speed between 2 and 5 r.p.m.
- stoichiometric amounts must be reacted so as not to leave any residue, cooking broth or remaining, which means a complete deletation of polluting wastes, as well as a complete profit of the materials used in the reaction.
- the corn pericarp or fiber is grounded to the same granulometry, placing it later in the same cylindrical reactor apparatus with movable lid and bottom, also provided with blades that this time rotate at a speed between 6 and 9 r.p.m., but this time only from 0.2 to 0.4% of lime and from once to twice its volume of water will be added, applying a temperature within a range from 50 to 70 centigrades degrees, the optimal temperature being of 60 degrees in the mixture, maintaining this operation during a period of time from 10 to 20 minutes, which points out different nixtamalization conditions for each ingredient.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 40-45:60-55 grain/pericarp until a homogeneous mass is obtained which is then taken to a conventional machine for producing tortillas. Such maize tortillas are obtained with the same traditional protein content 8-9%, with half of the fat 0.7-1%, and with the triple of fiber 6-9%, the latter due to the pericarp. They do not contain additives, they last much longer than conventional tortillas, their organoleptic characteristics are better and their resistance to tearing or breaking is higher.
Description
Centuries ago, the consumption of tortilla in our country has had a preferential place in the nourishment of our people.
There have been a lot of methods and technics for manufacturing it, so the milling and flooring industries have done, day by day, immeasurable efforts to render more efficient the production processes of nixtamal, dough, flour and finally the tortilla.
In all nixtamalization cases, the ingredients have always been whole corn grain, water, lime and temperature, preserving the nutritive elements that the grain contains, just increased as regards the food value through calcium ion contained in the lime.
In the traditional processes for producing it, there are the home or domestic nixtamalization, the nixtamalization performed in each mill of the named national milling industry, considered as a tradition in our country, which takes care of cooking the corn until obtaining the nixtamal, then grinding it in the typical stone mill converting the same into dough, to be later delivered to the tortilla shops, where warm tortillas are elaborated and offered to the consumer.
Our constant technical development since about 50 years ago, originated the national flour industry in Mexico, which takes care of cooking the corn and obtaining the nixtamal, grinding it this time in iron mills and drying it, obtaining a precooked flour, ready to be directly delivered to the tortilla shops, where flour and water are just mixed to obtain the dough with which the hot tortilla is elaborated and offered to the consumer in the same manner.
Afterwards, about five years ago as the supply needs changed, the tortilla manufacturers observed the need of providing their product permanently and without any time restriction or availability to the consuming public, they designed the first packed tortilla system, this time in cool condition, constantly available on displaying shelf with an average life of one hundred hours.
However, in order to achieve preserving the tortilla appropriately, according to the old fashioned nixtamalizatlon technics, which were already installed, it was necessary to add large quantities of preserving materials, cohesive gums, carboxymethylcellulose, decolorating acids and a number of chemical products that were inconvenient and even toxic most the times, when consumed by human beings.
Following the new trends of modern nourishment and the most recent discoveries as regards human health, we have achieved a perfect nixtamalization, through a new technology that preserves the protein, reduces the fat, and increases the fiber, in a longer lasting tortilla and without any kind of chemical additives.
At first we have been able to grind the corn, cooking it then, separately doing the same thing with the corn pericarp or fiber, thereby allowing to increase the contact surface with the lime, until achieving a reaction essentially up to a 100% yield, later mixing the two cookings, being possible to obtain a homogeneous material having a pH between 8 and 9 without free radicals, which does not essentially require the addition of any chemical product for preserving it due to its alkaline condition, its duration being twice than any other material where the acid or alkaline conditions have been the object of variations or exposures to uncomplete reactions.
Because of this new technic, the broken corn grain may be profitable, which has been considered as impossible to be subjected to nixtamalization by the milling and flooring industries until now, in addition to the fact of taking advantage of the corn pericarp or fiber, which are at present thrown away by such important industries, which constitutes a novel utilization of materials considered as useless in every process for obtaining tortilla, complemented at the same time, just with water, lime and temperature.
The results, in an average of 25 tests performed with common tortillas from different factories, done with different kinds and varieties of corn, compared to those of this new technology, have been considered in the next table:
TABLE 1 | |||
COMMON | COMMON | DIETETIC | |
% | TORTILLA #1 | TORTILLA #2 | TORTILLA |
Moisture | 51.5 | 49.0 | 50.1 |
Protein | 8.5 | 8.9 | 8.6 |
Fiber | 2.3 | 1.8 | 6.5 |
Fat | 1.8 | 1.7 | 0.8 |
Ash | 1.1 | 0.9 | 1.0 |
Nitrogen Free Extract | 34.8 | 37.7 | 33.0 |
in which is appreciated that the protein value is the same, that the fat has been reduced in a 50% and that the fiber is increased three more times than the normal value used up today.
The invention consists in a dietetic corn tort with the same protein content than the common one, having 50% less fat and being richer in fiber three more times, it does not contain sugars, it has a usual carbohydrate level of low calorie content by coming from fibrous tissue, it highly enhances digestion and is fat chelant to make easier the elimination thereof, it has greater digestibility, much better flavour, smell or odor, organoleptic characteristics, flexibility and higher breaking resistance or strength when covering wet meals, it is completely free of preserving materials, cohesive gums, carboxymethylcellulose or chemical products of any kind, being slightly darker than the common tortilla because of its high fiber content, it can be preserved twice as long as any other tortilla known until now, and those physicochemical characteristics defines it as a dietetic product.
The process is based on reacting the ingredients by separate, first breaking and grinding the corn grain and separately grinding the corn pericarp or fiber to perform the nixtamalization, and then, taking into account their different reaction conditions, proportionally mixing them later, to obtain a homogeneous dough which will be used for manufacturing the tortilla.
The particular nixtamalization reaction is carried out under conditions very different than the ones used up to now, this means that the corn is first broken and grounded to a constant granulometry with such a fineness that 75% thereof as minimum passes through a sieve of 0.250 mm mesh screen opening, US-NOM No. 24 M-60, placing it aftewards in a cylindrical apparatus with movable lid and bottom, provided with rotating blades at a speed between 2 and 5 r.p.m. that shake the mixture, adding to it from 0.3 to 0.7% of lime, from 2 to 3 times its volume of water and applying a temperature at a range from 60 to 80 centigrade degrees, the optimal temperature being 70 grades in the mixture, carrying out this operation during a period of time of from twenty to thirty minutes without allowing that anything is lost or thrown away.
Invariably, stoichiometric amounts must be reacted so as not to leave any residue, cooking broth or remaining, which means a complete deletation of polluting wastes, as well as a complete profit of the materials used in the reaction.
On the other hand, the corn pericarp or fiber is grounded to the same granulometry, placing it later in the same cylindrical reactor apparatus with movable lid and bottom, also provided with blades that this time rotate at a speed between 6 and 9 r.p.m., but this time only from 0.2 to 0.4% of lime and from once to twice its volume of water will be added, applying a temperature within a range from 50 to 70 centigrades degrees, the optimal temperature being of 60 degrees in the mixture, maintaining this operation during a period of time from 10 to 20 minutes, which points out different nixtamalization conditions for each ingredient.
Afterwards blending of both materials already reacted in a proportion between 40-60 and 45-55 regarding corn pericarp will be performed, carrying out this operation in a specific machine for high precision dough mixing until obtaining a homogeneous result, taking it later to a common tortilla manufacturing machine, cooling the resultant tortillas in a filtered air fed band at room temperature and packing them, if their distribution is for displaying shelf or offering them in a warm condition if their distribution is for immediate consumption.
Claims (2)
1. A dietetic corn tortilla having a protein content of between 8 and 9% by weight, and comprising fat in an amount of from 0.7 to 1% by weight, fiber from nixtamalized corn grain and pericarp in an amount of from 6 to 9% by weight, and from 30 to 33% by weight of carbohydrates having a calorie content derived from fibrous tissue, wherein the dietetic corn tortilla has no sugar.
2. A dietetic corn tortilla having a protein content of between 8 and 9% by weight, and comprising ground corn, fat in an amount of from 0.7 to 1% by weight, fiber from nixtamalized corn grain and pericarp in an amount of from 6 to 9% by weight, and from 30 to 33% by weight of carbohydrates, wherein the dietetic corn tortilla has no sugar.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/924,828 US6358550B2 (en) | 1996-10-30 | 2001-08-08 | Dietetic maize tortilla |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MXPA/A/1996/005229A MXPA96005229A (en) | 1996-10-30 | Dietetic tortilla de m | |
MX965229 | 1996-10-30 | ||
PCT/MX1997/000023 WO1998018331A1 (en) | 1996-10-30 | 1997-08-22 | Dietary maize tortilla, and production method |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/MX1997/000023 A-371-Of-International WO1998018331A1 (en) | 1996-10-30 | 1997-08-22 | Dietary maize tortilla, and production method |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/924,828 Division US6358550B2 (en) | 1996-10-30 | 2001-08-08 | Dietetic maize tortilla |
Publications (1)
Publication Number | Publication Date |
---|---|
US6309688B1 true US6309688B1 (en) | 2001-10-30 |
Family
ID=19744935
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/297,021 Expired - Fee Related US6309688B1 (en) | 1996-10-30 | 1996-10-30 | Dietetic maize tortilla |
US09/924,828 Expired - Fee Related US6358550B2 (en) | 1996-10-30 | 2001-08-08 | Dietetic maize tortilla |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/924,828 Expired - Fee Related US6358550B2 (en) | 1996-10-30 | 2001-08-08 | Dietetic maize tortilla |
Country Status (3)
Country | Link |
---|---|
US (2) | US6309688B1 (en) |
CA (1) | CA2270205C (en) |
WO (1) | WO1998018331A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20030198725A1 (en) * | 2001-11-28 | 2003-10-23 | Cardenas Juan De Dios Figueroa | Nixtamalized corn and products thereof |
US20050013917A1 (en) * | 2003-07-11 | 2005-01-20 | O'kelley Lauren April | Novel high protein tortillas |
US20060193964A1 (en) * | 2005-02-28 | 2006-08-31 | The Board Of Trustees Of The University Of Illinois | Nixtamalization process and products produced therefrom |
US20070087101A1 (en) * | 2005-10-14 | 2007-04-19 | Gusek Todd W | Soy-fortified corn dough and tortillas |
US20140044856A1 (en) * | 2011-04-14 | 2014-02-13 | Carlos CHAVEZ DELGADILLO | Paste food for swine |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6268008B1 (en) * | 1997-07-15 | 2001-07-31 | Sergio Alejandro Celorio Garrido | Composition of nixtamilized maize dough for the production of maize pancakes |
US6007858A (en) * | 1998-11-20 | 1999-12-28 | Nestec S.A. | Tamale product |
AU3617601A (en) * | 2000-05-11 | 2001-11-26 | Felipe Alberto Sanchez Y De La Camara | Process for producing nixtamalized and dehydrated cracked corn |
KR100447400B1 (en) * | 2001-12-12 | 2004-09-07 | 센트럴 임펄소라, 에스.에이. 드 씨.브이 | Production process of a new appetizer and product obtained |
US7590145B2 (en) * | 2002-09-17 | 2009-09-15 | Scientific-Atlanta, Inc. | Multiplexing octets from a data flow over MPEG packets |
US20090098265A1 (en) * | 2007-10-11 | 2009-04-16 | Satake Usa, Inc. | Method for production of masa |
WO2011119013A1 (en) * | 2010-03-24 | 2011-09-29 | Cana Espinoza Gualberto | Compound tortilla dough made with corn and dehydrated, powdered prickly pear cactus flour |
US10214367B2 (en) | 2016-06-03 | 2019-02-26 | Gruma S.A.B. De C.V. | Rotating stacker |
MX2017007061A (en) | 2017-06-05 | 2019-02-08 | Heat Control Inc | Process and system for the manufacture of vegetable dough. |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4594260A (en) | 1984-09-21 | 1986-06-10 | Imit, A.C. | Process for producing nixtamalized corn flour |
US5532013A (en) | 1993-10-21 | 1996-07-02 | Centro De Investigacion Y De Estudios Avanzados Del I.P.N. | Method for the preparation of instant fresh corn dough or masa |
US6056990A (en) * | 1997-05-15 | 2000-05-02 | Cargill, Incorporated | Milled cereal by-product which is an additive for flour and dough |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6277421B1 (en) * | 1995-05-19 | 2001-08-21 | Bunge Lauhoff Grain Company | Food product comprising masa flavored flour |
US6265013B1 (en) * | 2000-03-28 | 2001-07-24 | Instituto Politecnico Nacional | Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products |
-
1996
- 1996-10-30 US US09/297,021 patent/US6309688B1/en not_active Expired - Fee Related
-
1997
- 1997-08-22 CA CA002270205A patent/CA2270205C/en not_active Expired - Fee Related
- 1997-08-22 WO PCT/MX1997/000023 patent/WO1998018331A1/en active Application Filing
-
2001
- 2001-08-08 US US09/924,828 patent/US6358550B2/en not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4594260A (en) | 1984-09-21 | 1986-06-10 | Imit, A.C. | Process for producing nixtamalized corn flour |
US5532013A (en) | 1993-10-21 | 1996-07-02 | Centro De Investigacion Y De Estudios Avanzados Del I.P.N. | Method for the preparation of instant fresh corn dough or masa |
US6056990A (en) * | 1997-05-15 | 2000-05-02 | Cargill, Incorporated | Milled cereal by-product which is an additive for flour and dough |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20030198725A1 (en) * | 2001-11-28 | 2003-10-23 | Cardenas Juan De Dios Figueroa | Nixtamalized corn and products thereof |
US20050013917A1 (en) * | 2003-07-11 | 2005-01-20 | O'kelley Lauren April | Novel high protein tortillas |
US7125576B2 (en) * | 2003-07-11 | 2006-10-24 | University Of Florida Research Foundation, Inc. | High protein tortillas |
US20060193964A1 (en) * | 2005-02-28 | 2006-08-31 | The Board Of Trustees Of The University Of Illinois | Nixtamalization process and products produced therefrom |
US7740895B2 (en) | 2005-02-28 | 2010-06-22 | The Board Of Trustees Of The University Of Illinois | Nixtamalization process and products produced therefrom |
US20070087101A1 (en) * | 2005-10-14 | 2007-04-19 | Gusek Todd W | Soy-fortified corn dough and tortillas |
US20140044856A1 (en) * | 2011-04-14 | 2014-02-13 | Carlos CHAVEZ DELGADILLO | Paste food for swine |
Also Published As
Publication number | Publication date |
---|---|
WO1998018331A1 (en) | 1998-05-07 |
CA2270205C (en) | 2006-05-09 |
CA2270205A1 (en) | 1998-05-07 |
MX9605229A (en) | 1997-09-30 |
US6358550B2 (en) | 2002-03-19 |
US20020001654A1 (en) | 2002-01-03 |
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Owner name: MAIZ INTEGRAL, S.A. DE C.V., MEXICO Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:SANCHEZ Y DE LA CAMARA, FELIPE ALBERTO;REEL/FRAME:013305/0833 Effective date: 20020403 |
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Year of fee payment: 4 |
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STCH | Information on status: patent discontinuation |
Free format text: PATENT EXPIRED DUE TO NONPAYMENT OF MAINTENANCE FEES UNDER 37 CFR 1.362 |
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Effective date: 20091030 |